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. 2020 Sep 23;9(10):1346. doi: 10.3390/foods9101346

Figure 3.

Figure 3

Stacked bar graphs representing the microbiome structure in soy sauce samples prepared by adding coriander, compared to that of control: (A) phylum level, (B) class level, (C) order level, (D) family level, (E) genus level, and (F) species level.